Milk protein based encapsulation of probiotics and other food material: comprehensive review

• DOI: 10.1080/10942912.2024.2304283
• Publication Date: 2024-02-05T00:04:32Z
• Authors: Atka Afzal; Muhammad Afzaal; Farhan Saeed; Yasir Abbas Shah; Muhammad Ahtisham...; Mujahid Hassan Khan; Aasma Asghar; Noor Akram; Huda Ateeq; Degnet Teferi Asres
• Keywords: Encapsulation; Milk protein

Encapsulation plays a vital role in the food industry, known for its multifunction constituents' preservation, covering undesirable components (taste, color, flavor), nutritional and functional incorporation, under controlled conditions (time rate) release of encapsulation ingredients. Milk proteins are highly demanding encapsulating material investigated at large scale to design devices. Polyphenols, flavorings, fatty acids, minerals, hydrophobic vitamins within bioactives. protein is widely used microencapsulation (ME) probiotics comparison other biomaterials offers more benefits. includes whey casein several techniques developed make use them ME multiple probiotic strains (Bifidobacterium, Lactobacillus). This review will cover all possible aspects dairy their properties that enabled be as material. also discuss range hydrophilic delivered from milk utilization formation agents. Overall, this study aimed explore emerging characterize effective agents, investigate synergism with nondairy materials, evaluate various techniques.